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Ribeyes with Mushrooms Recipe
Ribeyes with Mushrooms Recipe photo by Taste of Home

Ribeyes with Mushrooms Recipe

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Lissa Hutson of Phelan, California shared this easy entree. The hearty steak is well-seasoned with a robust marinade and served with a fresh mushroom sauce.
TOTAL TIME: Prep: 5 min. + marinating Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. + marinating Cook: 10 min.
MAKES: 2 servings


  • 8 green onions, sliced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 beef ribeye steaks (8 ounces each)
  • 1 cup sliced fresh mushrooms


  1. In a small bowl, combine the first six ingredients. Place the steaks in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from steaks. Broil steaks 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Meanwhile, place remaining marinade and the mushrooms in a small saucepan. Cook, stirring occasionally, over medium heat until mushrooms are tender. Serve with steaks. Yield: 2 servings.
Originally published as Ribeyes with Mushrooms in Taste of Home June/July 2006, p58

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Oct. 23, 2013

"Delicious! I made it without the mushrooms and used the reduced sauce as a dip for the steak."

Reviewed Apr. 11, 2009

"This is a favorite in our house. We give it a full 5 stars."

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